EVALUACIÓN DE PH, TEMPERATURA Y CONCENTRACIÓN DE ALGINATO EN EL PROCESO DE GELIFICACIÓN IÓNICA DEL ZUMO NATURAL DE FRUTAS

The goal of this research was to study the normal ionic gelation process, identifying and evaluating the main parameters that govern this process, in order to analyze its influence on physical (texture and morphology), microbiological and sensory characteristics of resulting gel, establishing a standardization process. The propose methodology was experimental, under a design 23. The studied factors were solution's pH (5 and 6), liquid's temperature (25o and 35oC) and sodium alginate's concentration (0.8 and 1.2%). Response variables were mixture viscosity, and gel rupture texture and morphology. The best treatment is given at following conditions: pH = 5, temperature = 35 ° C and alginate concentration = 1.2%, concluding that pH and viscosity factors directly influence texture and morphology characteristics, which are determining factors in product acceptance.